Prep Cook

Prep-Cooks Wanted

Turn on your Island Charm... Latitude Margaritaville Daytona Beach is looking for Prep-Cooks to join our team!

The Latitude Cook is responsible in assisting the Executive Chef and Sous Chef with the overall dining program and execution of all aspects of the culinary experience for the property from daily operation of the restaurant, to catering and special events. The Cook will be responsible for maintaining a clean and organized kitchen, as well as Training Co-workers on an as-needed basis. This is a high-profile position for an individual who routinely exercises good judgment and basic problem-solving skills. The Cook is accountable to the Executive Chef, Sous Chef, and is expected to support an exceptional dining experience. The Cook position assists the Executive Chef and Sous Chef in ensuring the Food Quality and Wholesomeness is in compliance with Federal, State & Local laws. The Latitude Cook is expected to adhere to FSR standards and practices.

Kitchen: Possess strong interpersonal skills and is able to interact and communicate successfully to the residents and team. Keep current with industry concepts, practices, and procedures. Works with the Executive Chef and Sous Chef to deliver vibrant menu items. Possesses the ability to be hands-on and work any kitchen position. Ensure all safety procedures are being followed and the kitchen meets all federal, state, and local health, safety, and sanitation standards. Exercise a positive attitude and remain professional under all circumstances. Must have Basic cooking technic knowledge: Braising, Sauting, Roasted, Grilling, Recipes, Ratio, Portion controls, and other cooking technics as determined by the Chef. Basic Knife handling skills and knowledge of correct use for each knife. Daily Operations and Customer Experience: Participates in catering (food and beverage) for functions. Actively participate in prep and daily set up of kitchen. Maintains a high level of energy and passion throughout service hours. Strong inventory and Production ability, in a timely and efficient manner. Understand inventory and products controls within culinary guidelines. Comply with all ordinances and regulations per the locations jurisdictions. Ability to work in all service types (a la carte, buffet, etc.). Maintain a spotless kitchen at all times. Ensure the utmost proper hygiene by maintaining their own clean uniforms, personal grooming and food handling.

Technical competencies: Education: High school graduate. Degree from a culinary institute preferred. Serv-safe certified. Experience: Must have 1-3 years of similar or equivalent experience in a same role. Basic Cooking experience in a restaurant, Hotel, Resort or Club Skills, Knowledge, and Abilities: Must be willing to work nights and weekends Current with culinary and dining trends and styles. Ability to follow instructions and carry out instruction given by Supervisor Communication skills (listening, verbal and written) Organizational skills with attention to detail. Problem solving skills, ability to use common sense. Team player but can work independently Food Handling/Sanitation: Well versed in Sanitation and Health department regulations I.E. Time & temperatures, Cooling procedures, and reheating procedures. Must practice and understand the use of proper Hygiene practices. Understands and uses clean as you go process. Must work clean organized and be prepared to work at a rapid high paste rate. Must report to work in a clean uniform and on time for scheduled shifts. Is expected to clean work area and may be required to do cleaning project as determined by department manager. Must be knowledgeable in ware washing procedures and use of chemicals-MSDS. Must have or obtain within 90-day probation periods A serve safe food handlers document. Physical Requirements: Must be able to lift 50+ pounds at any given time. Must be able to kneel, stoop, twist bend over and lift, and stand for long periods of time throughout the required shift period. Is required to clean and have working knowledge of each piece of equipment in the operation. I.E. Steamer, Griddle, Fryer, Ovens and or other as specified by department manager.

$17.00 - $19.00 per hour Open availability required